CN107236658A - White wine and its blending method - Google Patents
White wine and its blending method Download PDFInfo
- Publication number
- CN107236658A CN107236658A CN201710670317.XA CN201710670317A CN107236658A CN 107236658 A CN107236658 A CN 107236658A CN 201710670317 A CN201710670317 A CN 201710670317A CN 107236658 A CN107236658 A CN 107236658A
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- China
- Prior art keywords
- wine
- giving
- fragrant
- strong fragrance
- strong
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Links
- 235000020097 white wine Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims description 13
- 238000002156 mixing Methods 0.000 title claims description 11
- 235000014101 wine Nutrition 0.000 claims abstract description 132
- 239000003205 fragrance Substances 0.000 claims abstract description 59
- 239000000796 flavoring agent Substances 0.000 claims abstract description 28
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
- 241000207961 Sesamum Species 0.000 claims abstract description 21
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 21
- 239000002304 perfume Substances 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 230000003247 decreasing effect Effects 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims 1
- 230000002040 relaxant effect Effects 0.000 abstract description 4
- 229920006395 saturated elastomer Polymers 0.000 abstract description 3
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 14
- 206010013911 Dysgeusia Diseases 0.000 description 4
- 230000002045 lasting effect Effects 0.000 description 4
- 210000000697 sensory organ Anatomy 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of white wine, the white wine is formed by the original wine hook tune of following component：Giving off a strong fragrance one-level wine 35% 45%, two grades of wine of giving off a strong fragrance 45% 54%, giving off a strong fragrance two-wheel wine 2% 6%, the fragrant former wine of sesame 2% 6%, paste flavor former wine 1% 3% and strong fragrant fragrant former wine 0.5% 1.5%.Compared with the existing, the present invention is liquor-saturated slowly, wake up soon, drunk degree is low, not top after drink；Making drink, person feels that fresh and comfortable, relaxing, aestheticism are enjoyed.
Description
Technical field
The present invention relates to wine field, more particularly to a kind of white wine and its blending method.
Background technology
China white wine odor type is broadly divided into Luzhou-flavor, Maotai-flavor, delicate fragrance type, rice-fragrant type, medicine odor type, special odor type, odor type
(dense sauce), fermented soya beans type, medicinal-flavor, sesame-flavor and the big odor type of Laobaigan-flavour 11.Each aromatic white spirit different style, individual character
It is prominent, meet the consumer demand of different regions different taste.Their formation is the wide region of China, weather, original
The result of the aspects such as material, water quality factor influence, is also the result constantly imitated between each odor type, used for reference.
China is the country of spirits culture, the existing wine brewed out exist it is liquor-saturated soon, wake up slowly, drunk degree it is high, after drink very
Easy top, making drink, person is very uncomfortable.
The content of the invention
An object of the present invention is that a kind of white wine of offer, the white wine it is liquor-saturated slowly, wake up soon, drunk degree it is low, after drink
Not top；Making drink, person feels that fresh and comfortable, relaxing, aestheticism are enjoyed.
Technical scheme is：A kind of white wine, the white wine is formed by the original wine hook tune of following component：
Giving off a strong fragrance one-level wine 35%-45%
Two grades of wine 45%-54% of giving off a strong fragrance
Giving off a strong fragrance two-wheel wine 2%-6%
Sesame perfume former wine 2%-6%
Paste flavor former wine 1%-3%
Strong fragrant perfume former wine 0.5%-1.5%
% is mass percent.
Preferably, the giving off a strong fragrance one-level wine 40%, two grades of wine 49% of giving off a strong fragrance, giving off a strong fragrance two-wheel wine 5%, sesame perfume former wine
3%th, paste flavor former wine 2%, strong fragrant fragrant former wine 1%.
The second object of the present invention, which is that, provides a kind of blending method of white wine.
Technical scheme is：A kind of blending method of white wine, comprises the following steps：
(1) giving off a strong fragrance, paste flavor, sesame perfume, the fermentation process parting of strong fragrant odor type white wine is respectively adopted to ferment, amount quality picking wine, and
Graduation storage, obtains the fragrant former wine of giving off a strong fragrance one-level wine, two grades of wine of giving off a strong fragrance, giving off a strong fragrance two-wheel wine, sesame, paste flavor former wine, strong fragrant perfume former
Six kinds of original wines of wine；
(2) take and (1) spawn six kinds of original wines, it is double by giving off a strong fragrance one-level wine 35%-45%, two grades of wine 45%-54% of giving off a strong fragrance, giving off a strong fragrance
The fragrant former wine 2%-6% of wine 2%-6%, sesame, paste flavor former wine 1%-3%, strong fragrant fragrant former wine 0.5%-1.5% mixing are taken turns, then
Decreasing concentration to 45 degree product wine.
Preferably, the giving off a strong fragrance one-level wine 40%, two grades of wine 49% of giving off a strong fragrance, giving off a strong fragrance two-wheel wine 5%, sesame perfume former wine
3%th, paste flavor former wine 2%, strong fragrant fragrant former wine 1%.
Beneficial effect：
Hook tune of the present invention go out it is drunk slowly, wake up soon, drunk degree it is low, not top after drink；Making drink, person feels pure and fresh easypro
Suitable, relaxing, aestheticism is enjoyed.
Embodiment
With reference to specific embodiment, the present invention is further illustrated.
A kind of blending method of white wine, comprises the following steps：
(1) giving off a strong fragrance, paste flavor, sesame perfume, the fermentation process parting of strong fragrant odor type white wine is respectively adopted to ferment, amount quality picking wine, and
Graduation storage, obtains following six kinds of original wines.It is existing method to make the method taken.
1. giving off a strong fragrance one-level wine, giving off a strong fragrance one-level wine wine degree >=65 degree, ethyl hexanoate content >=250mg/100mL, sense organ product
Comment 92 points.
2. two grades of wine of giving off a strong fragrance, two grades of wine ethyl hexanoate content >=180mg/100mL of the giving off a strong fragrance, wine degree >=65 degree, sense organ product
Comment 90 points.
3. giving off a strong fragrance two-wheel wine, the giving off a strong fragrance two-wheel wine ethyl hexanoate content >=380mg/100mL, 93 points of sensory evaluation.
4. the fragrant former wine of sesame, the odor characteristic of the odor type former wine has the similar fragrance characteristic for roasting sesame.
5. paste flavor former wine, the odor type former wine paste flavor is protruded, and quiet and tastefully laid out careful, wine body is mellow, long times of aftertaste, the micro- Huang of color and luster, empty
Cup lasting is lasting.
6. strong fragrant fragrant former wine, each flavor component balance coordination of the odor type former wine, elegant fragrance, the clear bright, entrance of color is sweet,
Mellow plentiful, strongly fragrant all spiciness, smell coordination, long times of aftertaste.
(2) take the six kinds of original wines (1) spawned, by giving off a strong fragrance one-level wine 35%-45%, two grades of wine 45%-54% of giving off a strong fragrance,
The fragrant former wine 2%-6% of giving off a strong fragrance two-wheel wine 2%-6%, sesame, paste flavor former wine 1%-3%, strong fragrant fragrant former wine 0.5%-
1.5% mixing, then plus slurry decreasing concentration to 45 degree product wine.
Embodiment 1
A kind of blending method of white wine, comprises the following steps：
(1) giving off a strong fragrance, paste flavor, sesame perfume, the fermentation process parting of strong fragrant odor type white wine is respectively adopted to ferment, amount quality picking wine, and
Graduation storage, obtains following six kinds of original wines.It is existing method to make the method taken.
1. giving off a strong fragrance one-level wine, giving off a strong fragrance one-level wine wine degree >=65 degree, ethyl hexanoate content >=250mg/100mL, sense organ product
Comment 92 points.
2. two grades of wine of giving off a strong fragrance, two grades of wine ethyl hexanoate content >=180mg/100mL of the giving off a strong fragrance, wine degree >=65 degree, sense organ product
Comment 90 points.
3. giving off a strong fragrance two-wheel wine, the giving off a strong fragrance two-wheel wine ethyl hexanoate content >=380mg/100mL, 93 points of sensory evaluation.
4. the fragrant former wine of sesame, the odor characteristic of the odor type former wine has the fragrance characteristic of similar roasted sesame.
5. paste flavor former wine, the odor type former wine paste flavor is protruded, and quiet and tastefully laid out careful, wine body is mellow, long times of aftertaste, the micro- Huang of color and luster, empty
Cup lasting is lasting.
6. strong fragrant fragrant former wine, each flavor component balance coordination of the odor type former wine, elegant fragrance, the clear bright, entrance of color is sweet,
Mellow plentiful, strongly fragrant all spiciness, smell coordination, long times of aftertaste.
(2) take the six kinds of original wines (1) spawned, by giving off a strong fragrance one-level wine 40%, two grades of wine 49% of giving off a strong fragrance, giving off a strong fragrance two-wheel wine 5%,
Sesame perfume former wine 3%, paste flavor former wine 2%, strong fragrant fragrant former wine 1% are mixed, then decreasing concentration to 45 degree product wine.
The product wine that (2) step modulates, 45 degree of wine degree, the limpid fragrant protrusion of transparent, grain, Chen Xiang are quiet and tastefully laid out, and taste is pure and sweet dry
Only, wine body is mellow and full, coordinate, and pleasant impression is felt well only, and drunk degree is low, not top, and making drink, person feels fresh and comfortable, relaxing, aestheticism
Enjoy.Its four big ester and total acid result is respectively：Ethyl hexanoate：1.50g/L, ethyl lactate：0.74g/L, ethyl acetate：
0.79g/L, ethyl butyrate：0.11g/L, total acid：1.36g/L.
Claims (4)
1. a kind of white wine, the white wine is formed by the original wine hook tune of following component：
Giving off a strong fragrance one-level wine 35%-45%
Two grades of wine 45%-54% of giving off a strong fragrance
Giving off a strong fragrance two-wheel wine 2%-6%
Sesame perfume former wine 2%-6%
Paste flavor former wine 1%-3%
Strong fragrant perfume former wine 0.5%-1.5%
% is mass percent.
2. white wine according to claim 1, it is characterised in that：It is the giving off a strong fragrance one-level wine 40%, two grades of wine 49% of giving off a strong fragrance, dense
The fragrant former wine 3% of fragrant two-wheel wine 5%, sesame, paste flavor former wine 2%, strong fragrant fragrant former wine 1%.
3. a kind of blending method of white wine, comprises the following steps：
(1) the fermentation process parting fermentation of giving off a strong fragrance, paste flavor, sesame perfume, strong fragrant odor type white wine, amount quality picking wine is respectively adopted, and grades
Level storage, obtains the fragrant former wine of giving off a strong fragrance one-level wine, two grades of wine of giving off a strong fragrance, giving off a strong fragrance two-wheel wine, sesame, paste flavor former wine, strong fragrant fragrant former wine six
Plant original wine；
(2) take and (1) spawn six kinds of original wines, by giving off a strong fragrance one-level wine 35%-45%, two grades of wine 45%-54% of giving off a strong fragrance, giving off a strong fragrance two-wheel wine
The fragrant former wine 2%-6% of 2%-6%, sesame, paste flavor former wine 1%-3%, strong fragrant fragrant former wine 0.5%-1.5% are mixed, then decreasing concentration
To 45 degree product wine.
4. the blending method of white wine according to claim 1, it is characterised in that：The giving off a strong fragrance one-level wine 40%, giving off a strong fragrance two
The fragrant former wine 3% of level wine 49%, giving off a strong fragrance two-wheel wine 5%, sesame, paste flavor former wine 2%, strong fragrant fragrant former wine 1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710670317.XA CN107236658A (en) | 2017-08-08 | 2017-08-08 | White wine and its blending method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710670317.XA CN107236658A (en) | 2017-08-08 | 2017-08-08 | White wine and its blending method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107236658A true CN107236658A (en) | 2017-10-10 |
Family
ID=59988651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710670317.XA Pending CN107236658A (en) | 2017-08-08 | 2017-08-08 | White wine and its blending method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107236658A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109679819A (en) * | 2019-03-07 | 2019-04-26 | 江西省宜丰洞山酒业有限公司 | A kind of white wine and its blending method |
| CN109706046A (en) * | 2019-03-07 | 2019-05-03 | 江西省宜丰洞山酒业有限公司 | A kind of Luzhou-flavor liquo and its blending method |
| CN109749913A (en) * | 2019-03-07 | 2019-05-14 | 江西省宜丰洞山酒业有限公司 | A kind of Luzhou-flavor liquo and its hook tune production technology |
| CN112094718A (en) * | 2020-10-28 | 2020-12-18 | 贵州省习水县小糊涂仙酒业有限公司 | Flexible Maotai-flavor liquor and blending method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102234603A (en) * | 2010-05-07 | 2011-11-09 | 李家民 | Multi-flavor combined scented white spirit and preparation method thereof |
| CN102618426A (en) * | 2012-04-16 | 2012-08-01 | 江苏今世缘酒业股份有限公司 | Novel liquor blending method |
| CN105087342A (en) * | 2015-08-11 | 2015-11-25 | 安徽乐天酿酒有限公司 | Huai style strong fragrance type Baijiu |
| CN105543044A (en) * | 2016-03-04 | 2016-05-04 | 甘肃滨河食品工业（集团）有限责任公司 | Production process of nine-grain sesame-flavor liquor |
-
2017
- 2017-08-08 CN CN201710670317.XA patent/CN107236658A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102234603A (en) * | 2010-05-07 | 2011-11-09 | 李家民 | Multi-flavor combined scented white spirit and preparation method thereof |
| CN102618426A (en) * | 2012-04-16 | 2012-08-01 | 江苏今世缘酒业股份有限公司 | Novel liquor blending method |
| CN105087342A (en) * | 2015-08-11 | 2015-11-25 | 安徽乐天酿酒有限公司 | Huai style strong fragrance type Baijiu |
| CN105543044A (en) * | 2016-03-04 | 2016-05-04 | 甘肃滨河食品工业（集团）有限责任公司 | Production process of nine-grain sesame-flavor liquor |
Non-Patent Citations (2)
| Title |
|---|
| 张金修等: "探讨绵柔浓香型白酒的生产 ", 《酿酒》 * |
| 辜义洪: "《白酒勾兑与品评技术》", 31 January 2015, 中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109679819A (en) * | 2019-03-07 | 2019-04-26 | 江西省宜丰洞山酒业有限公司 | A kind of white wine and its blending method |
| CN109706046A (en) * | 2019-03-07 | 2019-05-03 | 江西省宜丰洞山酒业有限公司 | A kind of Luzhou-flavor liquo and its blending method |
| CN109749913A (en) * | 2019-03-07 | 2019-05-14 | 江西省宜丰洞山酒业有限公司 | A kind of Luzhou-flavor liquo and its hook tune production technology |
| CN112094718A (en) * | 2020-10-28 | 2020-12-18 | 贵州省习水县小糊涂仙酒业有限公司 | Flexible Maotai-flavor liquor and blending method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171010 |
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| RJ01 | Rejection of invention patent application after publication |